Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting them with flour.

In a spacious bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.

Incorporate the eggs, milk, vegetable oil, and vanilla extract into the dry mixture. Beat the mixture on medium speed for about 2 minutes until smooth.

Carefully mix in the boiling water, ensuring the batter is well blended (it will be quite runny).

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Once cooled, cut each cake horizontally to create four layers.

On a serving platter, place the first layer. Drizzle some of the reserved cherry juice over it, then spread a generous layer of whipped cream and scatter some cherries on top.

Repeat this process for the next two layers. Finally, place the last layer on top and cover the entire cake with the remaining whipped cream.

Finish by decorating with chocolate curls and additional cherries if you wish.